Vegan Greek Salad Sandwiches

ByRachael Ajmera, MS, RD Updated
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Fresh, bold, and flavorful, these vegan Greek salad sandwiches take everything you love about a classic Greek salad and turn it into a sandwich. Think crisp cucumbers, juicy tomatoes, briny olives and capers, and fresh herbs, all piled high on a hot and toasted sub.

This is the kind of recipe that proves healthy meals don’t have to be time-consuming to taste delicious. With simple ingredients and minimal prep time (less than 30 minutes start to finish!), you can get big, Mediterranean-inspired flavors without making a giant mess in the kitchen.

Whether you’re packing lunch for work, throwing together an easy weeknight meal, or looking for a quick crowd-pleaser, these sandwiches are worth a shot. Plus, they make leftovers easy; if you run out of subs, simply serve up the remaining salad as a nutritious entree or satisfying side dish!

Why you’ll love this recipe

  • Quick and easy, with minimal cooking required
  • Nutritious and vegan-friendly
  • Features bright and colorful veggies
  • Easy to customize
  • Ready to enjoy in under 30 minutes

What you’ll need

  • Romaine lettuce – Forms the crisp base of the filling; swap in a romaine mix for faster prep
  • English cucumber – Adds color and crunchiness
  • Cherry tomatoes – Brings a pop of color and juiciness
  • Kalamata olives – Provide briny, savory depth
  • Capers – Add a punchy, tangy note
  • Vegan chicken – Boosts protein intake and makes the sandwich more satisfying
  • Vegan feta – Delivers creamy, salty richness
  • Parsley – Balances bold flavors with a fresh, herby taste
  • Sub rolls – Help hold everything together
  • Olive oil – Creates the base of the dressing
  • Red wine vinegar – Adds acidity
  • Dijon mustard – Emulsifies the dressing and offers a subtle sharpness
  • Garlic – Brings savory depth
  • Dried oregano – Enhances Greek-inspired taste and aroma
  • Vegan Greek salad sandwich
  • Vegan Greek salad sandwich

Recipe tips

  • Toss the salad just before serving to keep the veggies crisp and prevent sogginess.
  • Toast the subs — this is optional, but can help add flavor and structure.
  • Season to taste and adjust the amount of salt as needed before adding the salad to the subs.

How to make this recipe

  1. Add the ingredients for the dressing to a jar or bowl. Whisk together and set aside.
  2. Finely chop the romaine lettuce, cucumber, tomatoes, olives, and parsley. Add to a large mixing bowl, along with the capers and vegan feta.
  3. Cook the vegan chicken according to the directions on the package. Add to the mixing bowl with the other salad ingredients.
  4. Whisk the dressing again and then pour over the salad. Toss everything together to combine.
  5. If desired, toast the sub rolls. Then, add a few scoops of salad to each sub just before serving.

FAQ

You can prep all the components in advance, but be sure to assemble the vegan Greek Salad sandwiches just before serving so the bread doesn’t get soggy.

I’ve made this recipe with chickpeas and it works well! You can also simply omit the vegan chicken if you prefer.

The dressed salad is best eaten within 1-2 days and stored in an airtight container in the refrigerator.

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Vegan Greek salad sandwich
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Vegan Greek Salad Sandwiches

These Greek-inspired sandwiches layer crisp veggies, briny olives, and herby flavors for an easy and satisfying meal.
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 2 cups romaine lettuce or romaine salad mix
  • 1/2 English cucumber
  • 1/2 cup cherry tomatoes
  • 1/4 cup kalamata olives
  • 1 tbsp capers
  • 5 oz vegan chicken I used Abbot's Chopped Chick'n
  • 1/2 cup vegan feta
  • 1/4 cup parsley
  • 4 sub rolls

Dressing

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dijon mustard
  • 2 garlic cloves minced
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Instructions

  • Add the ingredients for the dressing to a jar or bowl. Whisk together and set aside.
  • Finely chop the romaine lettuce, cucumber, tomatoes, olives, and parsley. Add to a large mixing bowl, along with the capers and vegan feta.
  • Cook the vegan chicken according to the directions on the package. Add to the mixing bowl with the other salad ingredients.
  • Whisk the dressing again and then pour over the salad. Toss everything together to combine.
  • If desired, toast the sub rolls. Then, add a few scoops of salad to each sub just before serving.

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